Ingredients

3 C unbleached all-purpose flour

1 C Semolina flour

2 1/4 tsp yeast

1 non-diastolic malt or 1 1/2 tsp sugar

1 1/2 tsp salt

1 1/2 C water

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Preparation

1. Combine all of the dough ingredients, mia and knead them together until a soft, smooth dough is made Allow dough to rise, covered for 1- 1 1/2 hours
2. Divide dough into 4 pieces and form them into round balls, not flattened. Place them on a lightly greased or parchment paper lined baking sheet
3. Covered lightly and set aside to rise to 2x.. 1 1/2 hours
4. Uncover balls and let rest for 10-15 minutes, to develop tough skin.
5. Just before placing bowls in oven, mist heavily with water. Bake in a pre-heated 425 degree oven for 18-20 minutes, until they are a deep golden brown. Turn off the oven and leave bowls inside the oven, and cool them completely before cutting off the tops and removing the insides. (Reserve the insides to make bread crumbs)